Simple pumpkin pie with cottage cheese and pumpkin in the oven

6 servings
3 hours

How do you make a simple pumpkin pie with cottage cheese and pumpkin in the oven? Prepare the products. Take cottage cheese with a fat content of 5-9%, pumpkin - bright orange color. Pie flour can be used with regular wheat, whole grain or oatmeal. With oatmeal, your pie will be gluten-free. If your eggs are small, take 4 pieces. Cottage cheese, eggs and butter should be at room temperature, so get them out of the fridge in advance.

Peel and seed the pumpkin, then cut into large slices. The net weight of the pumpkin after processing should be 500 grams, so take the pumpkin with a supply.

Wrap the pumpkin in foil and bake in the oven for about 40 minutes at 180 ° C until soft.

Remove the finished pumpkin from the oven and cool.

In a bowl, combine the pumpkin and cottage cheese.

Whisk everything thoroughly with a blender. You should get a thick soft and homogeneous mass without pieces of pumpkin or grains of cottage cheese. You can beat everything separately, and then combine and mix, but I am for the acceleration and optimization of the cooking process where possible.

Pour in the sugar and add the soft butter at room temperature. Beat everything with a mixer until smooth.

Pour in the sifted flour and whisk everything again. I took half of the regular and whole grain flour. If the dough seems too thick, it's okay, because you still need to add eggs. They thin the mass to the desired consistency.

Add the eggs one at a time, whipping the mass until smooth.

As a result, it should turn out a lush thick, but fluid dough. After beating, the whisk trail is maintained or tightened, but very slowly.

In a parchment-lined and oiled baking tin (Ø 20-22cm), put the pumpkin-curd dough and level. Put the cake in the oven preheated to 180 ° C for 15 minutes. Then lower the temperature to 120 ° C and bake for about 1 more hour. Leave the finished cake in a cooling oven with the door ajar for another 10-15 minutes.

Then remove the cake from the tin and cool completely at room temperature. Cut it into pieces and serve it to the table. The day after the refrigerator, it tastes even tastier and resembles a cheesecake in consistency. Enjoy your meal!